Mar 8 Rainbow Chard Stuffed with Lentils, Goat Cheese & Arugula

This cozy, hearty dish is a twist on the classic cabbage roll. This time of year we love using the beautiful greens of the season. The rainbow chard is a fun ingredient to use in the spirit of St. Patrick's Day and is stuffed with more green goodies: lentils, arugula and mint. Enjoy!

Ingredients:

6-8 rainbow or swiss chard leaves, cleaned well and stem removed

2 cups cooked brown rice, wild rice or Trader Joe's Sprouted Rice

1 cup green lentils, cooked

1 cup fresh arugula, packed

1 cup fresh mint leaves

2 cloves of garlic, finely chopped

2 cups marinara, homemade or store bought

Kosher salt and fresh ground pepper

olive oil

Directions:

1. Heat oven to 400 degrees. Prepare casserole 9x13 casserole dish by greasing with olive oil. Layer the bottom of the dish with marinara. Cook your rice and your lentils, seperately, at this time then set aside to cool.

2. Wash your rainbow chard leaves and remove stem. You may need to cut a little into the leaf to get rid of any of the thick colored stem that might become tough. Let each leaf drain on a paper towel.

4. Now to begin rolling, place a large tablespoon full of filling to the bottom of your leaf. Begin rolling and folding in the sides as you go. If your leaves are really big you can maybe even get two rolls out of one leaf.

5. Arrange rolls into dish. When all rolls are in your dish then top gently with marinara. You can go light or heavy on the sauce depending on your preference. Also, lightly drizzle a little low sodium chicken broth around the rolls to ensure that they steam. Cover with foil.

6. Cook your rainbow rolls for 30 minutes. Remove foil and drizzle with olive oil then top with parmesan cheese.